SEARED SCALLOPS WITH BROWN BUTTER, CAPERS, AND TOASTED ALMOND SAUCE
Try this delicious seared scallops recipe from Martha for a truly elegant meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Heat 4 tablespoons butter in a small saucepan over medium until lightly browned, 3 to 5 minutes; set brown butter aside and let cool for 5 minutes.
- In a medium saucepan, bring fish stock and vinegar to a boil over medium heat; cook until liquid is reduced to about 1 tablespoon. Reduce heat to low. Slowly whisk in remaining 8 tablespoons butter, 1 tablespoon at a time, fully incorporating after each addition. Remove from heat and slowly whisk in cooled brown butter until completely emulsified. Stir in capers, almonds, parsley, and 3/4 teaspoon salt; season with pepper. Set sauce aside and keep warm.
- Heat olive oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add scallops to skillet and cook until a light-brown crust forms, about 2 minutes. Turn scallops and continue to cook until cooked through, 1 to 2 minutes more. Divide scallops evenly between serving plates; spoon sauce over scallops and serve immediately.
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TIGHER YT YT
yt@gmail.comOverall, I thought this recipe was pretty good. The scallops were cooked well and the sauce was flavorful. However, I found the dish to be a bit too salty for my taste.
Ebenezer Fiifi Botwe
botwee8@gmail.comThis recipe was a bit too complicated for me. I ended up burning the scallops.
julie jones
julie.j36@yahoo.comI'm not a very good cook, but this recipe was easy to follow and the results were delicious. I'll definitely be making this again.
NWACHUKWU UCHECHUKWU WISDOM
u.nwachukwu@hotmail.frThis is one of my favorite recipes. The scallops are always cooked perfectly and the sauce is to die for.
Shabaz Ali
sa73@yahoo.comI made this dish for a special occasion and it was a huge success. The scallops were cooked to perfection and the sauce was amazing.
Michael Herrington
michael-h@gmail.comI followed the recipe exactly and the scallops turned out perfectly. The sauce was also delicious.
Chris Rasmussen
chris.r88@aol.comThis recipe is a keeper! I've made it several times and it's always a hit.
Emily Copeland
copeland.e@aol.comI'm not a huge fan of scallops, but I tried this recipe and was pleasantly surprised. The scallops were cooked perfectly and the sauce was delicious.
Nayana Dilrukshi
d.n@yahoo.comThis dish was easy to make and very impressive. I served it to guests and they all raved about it.
Michal Shukrun
m@hotmail.frI found this recipe to be a bit bland. The scallops were cooked well, but the sauce lacked flavor.
Devilisa Warner
d.warner@gmail.comThe scallops were a bit overcooked for my taste, but the sauce was delicious.
Benjamin Neel
benjamin86@yahoo.comThis recipe was easy to follow and the results were impressive. The scallops were cooked evenly and the sauce was flavorful. I would definitely make this dish again.
Spr Mughal
spr_m12@yahoo.comI've made this dish several times now and it's always a crowd-pleaser. The scallops are always cooked perfectly and the sauce is amazing.
Karisa Gagnon
k-g@gmail.comThese scallops were cooked to perfection - tender and juicy on the inside, with a perfectly seared crust on the outside. The brown butter, capers, and toasted almond sauce was a delicious complement to the scallops, adding a nutty, salty, and tangy f